Caribbean Chinese Pardulas

Ingredients

In this Caribbean Chinese adaptation of Pardulas, the traditional Italian flavors are replaced with a tropical twist. The original recipe's cheese filling is substituted with a mixture of coconut, ginger, pineapple, and Chinese five-spice powder, infusing the dish with vibrant Caribbean Chinese flavors. The pastry remains flaky and golden, but the filling takes on a new dimension, creating a fusion of tastes that is both exciting and delicious. We alse have the original recipe for Pardulas, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1 cup (90g) shredded coconut 1 cup (90g) shredded coconut
• 1/2 cup (120g) diced pineapple 1/2 cup (120g) diced pineapple
• 1 tablespoon (15g) grated ginger 1 tablespoon (15g) grated ginger
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 26g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and granulated sugar. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water and knead until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, mix together the shredded coconut, diced pineapple, grated ginger, Chinese five-spice powder, brown sugar, and salt. Set aside.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter.
6. 6.
   Place a spoonful of the coconut filling in the center of each dough circle. Fold the edges of the dough over the filling, creating a small pouch. Pinch the edges to seal.
7. 7.
   Brush the tops of the Pardulas with beaten egg wash and place them on the prepared baking sheet.
8. 8.
   Bake for 20-25 minutes, or until the Pardulas are golden brown.
9. 9.
   Remove from the oven and let them cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Coconut — Make sure to use unsweetened shredded coconut for a more authentic flavor.
• Pineapple — Fresh pineapple works best, but you can also use canned pineapple chunks. Drain them well before dicing.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to ensure it blends well with the other ingredients.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• For a more pronounced tropical flavor, you can add a teaspoon of lime zest to the filling mixture.
• If you prefer a sweeter filling, you can increase the amount of brown sugar to your taste.
• Serve the Pardulas warm with a scoop of coconut or pineapple ice cream for an extra indulgent treat.
• These pastries are best enjoyed on the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
• Experiment with different shapes for the Pardulas, such as triangles or half-moons, to add visual interest.

Serving advice

Serve the Caribbean Chinese Pardulas as a delightful dessert or a sweet snack. They can be enjoyed on their own or paired with a scoop of coconut or pineapple ice cream for an extra tropical touch. Dust them with powdered sugar before serving to add a touch of elegance.

Presentation advice

Arrange the Pardulas on a serving platter, dusted with powdered sugar. You can garnish the platter with fresh mint leaves or edible flowers for a vibrant and visually appealing presentation. Serve them warm to enhance the aroma and flavors.